Public University of Navarre



Academic year: 2017/2018 | Previous academic years:  2019/2020  |  2018/2019 
Bachelor's degree in Innovation on Food Processes and Products at the Universidad Pública de Navarra
Course code: 502006 Subject title: INSECT FARMING
Credits: 3 Type of subject: Optative Year: 4 Period: 1º S
Department: Agrarian Production
Lecturers
MURILLO PEREZ, ROSA MARÍA MUÑOZ LABIANO, MARÍA DELIA (Resp)

Partes de este texto:

 

Module/Subject matter

Optative

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Descriptors

Production of Edible Insects. Insect Rearing. Entomofarms.

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General proficiencies

CG1    The capacity to work in the field of agrifood and innovation in a socially and ethically responsible manner, and with a commitment to sustainability.

CG2    The capacity to use knowledge in order to solve problems and generate opportunities in the agrifood field with a vision which embraces setting up projects and exploiting market openings.

 

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Specific proficiencies

CE15  To be familiar with the bases of food processing and preservation, the main equipment involved, ancillary systems, design, modelling and optimisation. To be familiar with the repercussions of factors related to processing on food quality, stability and safety. The capacity to assimilate, understand and use the principles of Food Science and Technology: Food engineering and basic operations; and Processes used in the agrifood industry. The capacity to assimilate and understand the operating principles of the agrifood industry: Equipment and ancillary machinery used in the agrifood industry.

 

CE17  To be capable of using food processing knowledge at both small and industrial scales in food innovation.

 

CE21  To be capable of developing new food products and processes through the generation of ideas, bearing in mind all aspects of quality, market demand, profitability, necessary technology, packaging and presentation. The capacity to identify problems and potential improvements.

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Learning outcomes

LO1. To understand the importance of insect farming for different purposes, particularly for human and animal nutrition.
LO2. To be able to design innovative farming systems and food products with edible insects.
LO3. To be aware of the economic, social and environmental impact of insect farms.

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Methodology

Methodology - Activity No. of hours
Lectures (videos) 7
Discussion forum 7
Assignments 25
Reading 7
Study 14
Quizzes 8
Tutorages 7
Total 75

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Relationship between formative activities and proficiencies

Proficiencies Formative Activities
CE15, CE17, CE21, CG1, Lectures (videos)
CE17, CE21, CG1, CG2 Discussion forum
CE17, CE21, CG1, CG2 Assignments
CE15, CE17, CG1, CG2 Reading
CE15, CE17, CE21 Study
CE15, CE17, CE21 Quizzes
CG1, CG2, CE15, CE17, CE21 Tutorages

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Languages

English

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Evaluation

 Different activities for the online teaching have been devised as depicted in the table below. In total, the estimated work load for the student would be equivalent to that of a traditional face-to-face 3ECTS course in which in-class hours (30) and out-of-class hours (45) sum 75 h.

 

Learning outcomes Type of assessment Weight Recoverable
LO1-LO3 Quizzes and final exam 40% Yes, recovery exam
LO2 Worksheets of individual assignments 15% No
LO2 Recorded video of the project assignment and peer reviews of assignments 40% Yes, resubmission of reviewed assignment
LO1-LO3 Discussion forum 5% No

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Contents

  • Model systems of farmed insects and potential for innovative systems.
  • Biological and engineering requirements of insect farms.
  • Industrial products and processes from insect farms.
  • Environmental, economic and social impact of insect farms.

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Agenda

Module 1. Introduction to Insect Farming
Module 2. Basics on Entomology for Insect Farming
Module 3. Biological requirements of Insect Rearing
Module 4. Abiotic factors on Insect Rearing
Module 5. Design and Operation of Insect Farms
Module 6. Traditional and Innovative Faming Systems
Module 7. Wrap up course

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Bibliography

Acceda a la bibliografía que su profesor ha solicitado a la Biblioteca.


  • Defoliart GR. 1995. Edible insects as minilivestock. Biodiversity and Conservation 4: 306-321.
  • Singh P & Moore RF. 1985. Handbook of Insect Rearing. Elsevier, Oxford, UK.
  • Schneider JC. 2009. Principles and Procedures for Rearing High Quality Insects. Mississippi State University.
  • Van Huis A et al. 2013. Edible insects for food and feed. FAO, Rome, Italy.

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